Name: Grilled Mexican Street Corn (Elote)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears Fresh corn on the cob, shucked; 0.25 cup Mayonnaise; 0.25 cup Mexican crema or sour cream; 0.5 cup Cotija cheese, crumbled; 0.5 cup Fresh cilantro, finely chopped; 1 tsp Chili powder or Tajin seasoning; 1 clove Garlic, minced; 2 units Limes, cut into wedges

"Experience the vibrant flavors of Mexico with this perfectly charred grilled corn, slathered in a zesty cream sauce and dusted with authentic Cotija cheese. It's the ultimate summer side dish that combines sweet, smoky, salty, and spicy notes in every bite."

Ingredients

Qty	Item
4 ears 4 units	Fresh corn on the cob, shucked
0.25 cup 60 ml	Mayonnaise
0.25 cup 60 ml	Mexican crema or sour cream
0.5 cup 60 g	Cotija cheese, crumbled
0.5 cup 15 g	Fresh cilantro, finely chopped
1 tsp 2 g	Chili powder or Tajin seasoning
1 clove 3 g	Garlic, minced
2 units 2 units	Limes, cut into wedges

How to Make Grilled Mexican Street Corn (Elote)

Preheat your grill to medium-high heat (about 400°F/200°C).

In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and 1 tablespoon of lime juice until smooth and well combined.

Place the shucked corn directly onto the clean grill grates. Grill for 10-12 minutes, turning occasionally, until the kernels are charred in spots and tender.

Remove the corn from the grill and immediately brush each ear generously on all sides with the mayonnaise-crema mixture.

Roll or sprinkle the crumbled Cotija cheese over the sauce-covered corn, pressing lightly so the cheese adheres.

Dust with chili powder or Tajin seasoning and garnish with a heavy sprinkle of fresh cilantro.

Serve immediately with extra lime wedges on the side for squeezing over the top.

·
Use Tajin seasoning instead of plain chili powder for an extra citrusy and slightly salty kick.
·
If you can't find Cotija cheese, Feta is a great substitute due to its salty and crumbly nature.
·
For a mess-free version called 'Esquites', cut the grilled kernels off the cob and toss them in a bowl with all the toppings.
·
Keep the husks on and pull them back to use as a 'handle' while grilling and eating.

Frequently Asked Questions

Can I make this in the oven?

Yes, you can roast the corn at 400°F (200°C) for 20-25 minutes, though you won't get the same smoky flavor as a grill.

What is Mexican Crema?

It is a thickened cream, similar to sour cream but thinner and less acidic. You can substitute sour cream mixed with a splash of lime juice.

Is Cotija cheese supposed to melt?

No, Cotija is an aged cheese that softens when heated but does not melt, providing a distinct texture to the Elote.

Can I use frozen or canned corn?

Fresh corn on the cob is traditional, but you can char frozen or canned kernels in a cast-iron skillet and mix in the other ingredients for a bowl version.

Video Tutorials

Best Ever Mexican Street Corn Recipe

How to make ELOTES | The Best GRILLED Mexican Street Corn Recipes (Corn on the Cob & en Vaso!)

Easy Mexican Street Corn with Canned Corn | Elote in a Bowl Recipe

Mexican Street Corn. Elote

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